| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Canadian li, Desserts, Sauces |
8 |
Servings |
INGREDIENTS
| 8 |
|
Egg yolks |
| 1 |
c |
Icing sugar |
| 2/3 |
c |
Dry white wine or orange juice |
| 1 |
tb |
Grated orange rind |
| 2 |
tb |
Orange liqueur; (optional) |
| 4 |
|
Egg whites |
INSTRUCTIONS
In top of double boiler over simmering water, combine yolks with icing
sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually
pour in wine, beating for about 5 minutes longer or until sauce doubles in
volume and thickens; transfer to bowl. Stir in orange rind and liqueur if
using. Beat egg whites until stiff glossy peaks form. Stir about one
quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted
by Carole Walberg
NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit.
Recipe by: Caroline Parry, Canadian Living
Posted to MC-Recipe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998
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